Paella? ojej, robilam podchpody kilka razy. I nie wyszlo mosci pani,
nie wyszlo!
A tu wklejam link na rosotto, ktore bardzo polecam. Chlop je zrobil
wieczoru ktoregos i wsiaklam. Czuje, ze bedzie to danie tego lata:
www.channel4.com/food/recipes/healthy/cook-yourself-thin/risotto-with-prawn-lemon-and-basil-recipe_p_1.html
i na wszelki wypadek kopiuje tu tresc:
Serves 2
Ready in minutes 25
Ingredients
Olive oil
1/2 onion, finely chopped
1 clove of garlic, peeled and finely chopped
150g risotto rice
75ml white wine
750ml warm light vegetable stock
A bunch of spring onions, thinly sliced
150g cooked peeled prawns
3 tablespoons low-fat crème fraîche
A squeeze of lemon
1/2 bunch of basil, chopped
Salt and freshly ground black pepper
Nutritional Information
Per serving:
471 calories
Method: How to cook risotto with prawn, lemon, spring onion and
basil
1. Heat up a splash of oil and gently fry the onion and garlic until
translucent. Add the rice and continue frying for two minutes. Add
the wine and continue stirring until the wine is absorbed.
2. Now start to add the stock, ladle by ladle, stirring until the
stock is absorbed between each spoonful.
Sophie's Tip
1. There are so many possible variations. Try crab or chicken
instead of the prawns, or replace the basil with chives or tarragon.
3. Give the risotto lots of tender loving care, by stirring
regularly, and the creamy starch will come out of each grain.
Continue like this for 10 to 15 minutes.
4. Add the spring onion to the risotto, continue cooking for five
minutes and then add the prawns and crème fraîche.
5. Now this is the important point. You need the rice to be al
dente, which means firm-to-bite (not soft and overcooked), so keep
tasting it until it is time to take it off the heat (it will
probably need another five minutes).
6. Add a squeeze of lemon and stir through the basil. Check the
seasoning and then, for the final touch, grate some lemon zest over
the top.
--
If you have a story on that subject, why don't you keep it for
yourself! - Mock the Week
